Wednesday, June 18, 2014

Green Chili Souffle, New Mexico Recipe, Casa Escondida B&B

Enjoy the "authentic" taste of New Mexico with this recipe from Casa Escondida Bed & Breakfast.Casa Escondida is a Santa Fe area B&B, which is located in the historic village of Chimayo, NM (just 35 minutes north of Santa Fe). The guests at Casa EscondidaLOVE our Green Chili Soufflé. It is perfect for breakfast or for a brunch offering. This is our most requested recipe at Casa Escondida B&B.Ingredients (serves 10 – 12):
Mix ½ C flour with 1 t baking powder and set aside. Don’t mix this with the other ingredients until you are ready to bake.
12 eggs – beaten
1 stick of butter – melted and slightly cooled
2 cups sharp cheddar cheese – shredded1 – 13 oz. mild chopped green chili – thawed (we like the “Bueno” brand). You will find this in the frozen food section of your grocery store. If you like more heat, you can use medium or hot green chili.
1 – 16 oz. small curd cottage cheese
1 – 11 oz. can of corn (mexicorn or nibblets) – drained
1 medium chopped red onion
Mild red chili powder to taste (about 2 T). We use Chimayo chili.
Salt & pepper (less salt if you are using salted butter)
Note: If you don't need this large of a portion, you can freeze the unbaked portion.When ready to bake:
Pre-heat the oven to 350 degrees.
Spray a 9 X 14 baking dish with non-stick spray. We use individual baking dishes for our guests but you can use a large baking dish and simply cut the baked green chili into individual portions and then plate and serve.
Bake 20 – 30 minutes until puffed-up and golden brown
Serve as is or garnish with sliced avocado and/or salsa, etc.
Enjoy!